Maui Style Teriyaki Beef Panini

By RoketJSquerl

Ingredients

• 1-1/4 lb. flank steak, very thinly sliced crosswise
• 10 oz. teriyaki sauce/marinade (I used Kikkoman Less Sodium Teriyaki Marinade & Sauce)
• 1/2 cup plus 1 tablespoon canola oil
• 1 Maui onion (Vidalia or Walla Walla onions would be fine substitutes), sliced thinly
• 1 cup flour
• 1/2 teaspoon salt
• 8 slices pineapple
• 4 ciabatta rolls, sliced lengthwise

Details

Servings 4

Preparation

Step 1

Place flank steak and teriyaki sauce (reserving 1/2 cup of sauce) in a large resealable plastic bag. Seal and allow to marinate overnight. Heat 1 tablespoon of the canola oil in a grill pan or sauté pan over medium-high heat. Cook steak in batches, discarding marinade, about 2 minutes per side until cooked through. Set aside and keep warm. Combine flour and salt in a medium bowl. Dredge onions in the flour mixture to coat. Heat remaining 1/2 cup of canola oil in a sauté pan over medium-high heat. Fry onions in batches for about 4-5 minutes until golden. Carefully remove with a slotted spoon or spatula and drain on a paper towel-covered plate. Lightly toast ciabatta halves in an oven or toaster oven. Spread a thin layer of reserved teriyaki sauce on the inside of each piece of bread. On each bottom ciabatta half, layer on two slices of pineapple, 1/4 of the teriyaki beef and 1/4 of the onions. Close each sandwich with the top ciabatta halves, serve and enjoy!